Cayenne Coconut Crusted Chicken

Spice Islands
Cayenne Coconut Crusted Chicken
4 entreé servings or 8 appetizer servings


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1-1/2 pounds chicken tenders
1/2 cup corn starch
1 teaspoon pepper, cayenne
3/4 teaspoon salt
1/2 teaspoon Spice Islands Pepper, Black Fine Grind
3 large egg whites
2 cups sweetened shredded coconut
Enough for deep frying corn oil
Spicy Apricot Dipping Sauce
1 tablespoon red wine vinegar
1 cup apricot preserves
1 teaspoon Spice Islands red pepper, crushed


Prep: 20 Minutes
Cook: 3 Minutes

Mix corn starch, cayenne pepper, salt and black pepper in

shallow bowl; set aside.


Beat egg whites in medium size mixing bowl until frothy.


Place coconut in a shallow bowl.


Dredge chicken tenders in cornstarch mixture; shake off

excess. Dip chicken in egg whites, then press chicken into

coconut. Turn over and press into coconut again to coat both



Heat oil in heavy skillet (oil should be about 2 inches deep -

add more oil if needed) or deep fat fryer to 350º F.

Add chicken to the hot oil in batches. Deep fry until cooked

through, about 2 to 3 minutes. Transfer chicken to paper towel

lined plate to drain. Serve hot with Spicy Apricot Dipping



To make Spicy Apricot Dipping Sauce: Combine dipping sauce ingredients in a small bowl. Stir to mix thoroughly.

Created date

October 2011